Lamb Shank Rogan Josh

Chef Adrian Martin's fresh take on Lamb Rogan Josh will be sure to be a talking point around any table.

"The inspiration for this recipe came from a time when my lecturer Gabriel McSharry made his incredible rogan josh in college. I loved the spices, and felt they gave the ordinary lamb shank a complete lift. Here is my take on his recipe. Cheers Gabriel."

Heat the oil in a frying pan over a high heat and sweat the cinnamon, cardamom, fennel and cumin seeds and bay leaves in it. Then add the onions, ginger and garlic, and fry, stirring constantly, until they turn golden, using a pinch of salt to help them sweat.

Add the ground cumin, coriander and chilli and continue to stir, adding two tablespoons of cold water to prevent the spices from burning

Add the tomato purée and the chopped tomatoes with the sugar to balance the acidity

Gradually add the yoghurt and stir into the mixture. Keep stirring until all the yoghurt has incorporated into the sauce and making sure the oil has not separated

Sear the lamb in some oil in a frying pan on a high heat, ensuring that it is sealed and browned all over

Place the meat in an oven roasting tray, then pour over the sauce, cover with foil and roast in the oven for 3 hours, until the meat is tender

Remove from the oven, mix the garam masala into the sauce with a spoon, and adjust the seasoning with sea salt. Spoon the lamb shanks into bowls and ladle over that amazing sauce

Finally sprinkle with the chopped coriander and enjoy with a side of your choice. I love serving this with some mashed potatoes